Mocha pot production method of oil extraction skills Mocha pot coffee grinding fine powder water ratio water temperature off time parameters Introduction

I believe that in addition to hand-brewing coffee, many coffee lovers will unlock more coffee utensils at home. Today, Qianjiao will come to teach you how to use mocha pots.

As usual, let's take a look at the historical background of the mocha pot: it was first invented by Italian engineer Alfonso Bialetti (Alfonso Bialetti) in 1933. This is a small area, cheap, do not need too much maintenance of the coffee extraction machine, convenient and fast, is the traditional Italian home brewing utensils, claimed to be a must for Italian hot home.

The mocha pot is actually a miniature espresso machine, and the extraction process is amazing. Because the water is heated in a (mostly) sealed environment, it creates a lot of pressure. This pressure sprays water vapor into the upper pot for extraction. This pressurized brewing technique can make very strong coffee. In fact, it is usually more than twice as concentrated as regular coffee, with a coffee-to-water ratio of around 1:7 (usually, coffee is about 1:16).

So how can we make the coffee extracted from the mocha pot as less bitter as possible?

The bitterness of coffee is a common problem in many brewing methods, and the most common reason is overextraction. Over-extraction of coffee means that coffee powder is exposed to too much hot water or brewed for too long, resulting in a decline in flavor.

1. Use a rough degree of grinding than an Italian coffee machine.

2, gently shake the coffee filter basket, the coffee powder is more evenly distributed.

3. When the coffee reaches about 80% of the nozzle (or looks like golden honey), keep it away from the heat and place it directly on a cold towel. Rapid cooling helps to prevent the over-extracted bitter liquid from flowing into the coffee.

4. add hot water, which will reduce the time of the mocha pot on the stove.

Now the front street will take you to make mocha coffee.

Step one:

For a mocha pot for four, it is larger than the need to grind 18 grams of coffee powder. The best grinding degree of mocha pot coffee is medium to fine, thicker than an espresso machine, but finer than a drip coffee maker.

Step 2: fill the lower pot of the mocha pot with water until it is flush with the valve, about 250g. Put the funnel (coffee powder container) into the lower pot.

Step 3:

Fill the funnel with ground coffee and wipe the edge of the funnel clean.

Step 4:

Tighten the mocha pot.

Step 5:

Put the mocha pot on the stove and heat it over medium heat. If you use a gas stove, make sure that the flame is not larger than the bottom of the pot so as not to heat the handle.

Step 6:

When the water in the bottom chamber approaches boiling, the pressure pushes the coffee flow steadily into the upper chamber. When you hear hissing and purring, you know it's done. Remove the mocha pot from the fire immediately. Let the coffee flow completely into the upper chamber, then pour the coffee carefully. Finish pulling with a cup of delicious coffee.

The maintenance of the mocha pot is also very simple, all you have to do is remove the components, rinse clean and dry with a towel.

When using a mocha pot, it is important to choose the baking degree you like.

Many people tend to choose deep-roasted coffee beans to go with mocha pots. Deep or medium-deep roasting is usually used for espresso beverages because they provide rich, deep flavors that can withstand the pressurized extraction process.

Qianjie recommends gold Manning deep baking, rich and smooth. Because the mocha pot is also known as a stove concentrator, it means that medium to deep baking will better highlight the extraction style, rich chocolate and nutty flavors, low acidity and heavy taste. However, it is worth noting that because of the high acidity of shallow roasted coffee, try to avoid using them in mocha pots, which is prone to uneven extraction.

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